When time is short, the weather is hot and you are hungry for a real meal I find a stir fry can be a great choice.  It allows me to use whatever is in the fridge and pantry to create a fresh wholesome meal. For a starch my go to choice is often rice noodles, they come in skinny to very wide size and are so easy to prepare.  They take on the flavor of the rest of the dish which can be handy; no flavor conflicts here!

This version I am sharing today is a pork stir fry with those delightful medium to wide rice noodles you can get these days in most grocery stores.  I soak them in very hot water for ten minutes and drain well before stirring them into the completed dish.  Foolproof.

Notes: the veggie amounts are very fluid; use more if you like a lot of something or skip if you hate.  And sub in other things if you dislike any of the veggies I used; other choices are broccoli, onion, or snap peas. Best made in a wok; I have a small one I use all the time.  I guess you can use a fry pan; keep it hot and stir constantly.

Pork Stir Fry with Rice Noodles

Ingredients:

rice noodles, any thickness; a handful; around a cup

3/4 lb of boneless pork cut into bite sized bits

½ tsp. dry ginger

1-2 tbsp. cooking oil (I like mild olive oil)

2 carrots; sliced on the diagonal

2 celery stalks sliced on diagonal

1 cup sliced zucchini; about ¼ inch thick

1 cup bok choy; I used bokchoy greens from my garden

1 cup thinly sliced cabbage

1 big garlic clove minced

About a tbsp of slivered fresh ginger

1 tsp. corn starch dissolved in 1/3 cup water

1/2 tsp. soy sauce (be sure it is gf)

Directions: Put the noodles in a bowl half full of very hot water; I heat it in the microwave until almost boiling. I break them in half before putting in water; up to you if you like long strands. Let stand ten minutes.  Meanwhile, cut the pork up into thin slices or chunks; nothing that can’t fit easily into someone’s mouth, sprinkle it with the dried ginger.  You can also sprinkle it with meat tenderizer if you like; I would put that on before the ginger.

Heat mini wok, add oil.  Add pork and stir it after a minute; start flipping over; brown all over lightly; 3-4 minutes.  Remove to a plate.  Add celery and carrot, stir a minute or two then add cabbage, stir a minute, add the zucchini and garlic; stir 2 minutes then add the bok choy, stir 1-2 minutes.  Add the pork back and the fresh ginger slivers.  Cook 2-3 minutes, stirring constantly.  You want the veggies to be a touch crisp but mostly cooked.  Pour in the cornstarch water slurry and 1/2 tsp. soy sauce.  Stir well and add the drained noodles; keep stirring as it cooks for one  to two minutes; add more water if not enough sauce to your liking. This last minute is critical to make the sauce clear; you need to cook the cornstarch. Taste and add more soy sauce if you want, also, season with salt and fresh black pepper to your liking.

I often use fruit juice for some or all of the water.  Pineapple is my favorite but orange juice works well for some of the fluid; adds a lot of flavor. Should serve 3 people.

This is a naturally gluten free dish.  If you dislike the rice noodles service it over rice. Enjoy!